Light baked pasta with tomato and light mozzarella

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Tomato passata180 g
• Light mozzarella90 g
• Grana Padano10 g
• Extra virgin olive oil5 g
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Put a pan of water on for the pasta and heat the oven to 200 °C conventional. Dice the light mozzarella and leave it to drain in a sieve.
2. In a pan heat the oil over a medium heat, pour in the passata, add a few basil leaves and a pinch of salt and simmer for 10 minutes over a medium-low heat, until the sauce thickens.
3. When the water boils, add salt and cook the pasta for 3 minutes less than the packet time, so it stays very al dente: it will finish cooking in the oven.
4. Drain it and toss it with the sauce and half the mozzarella, then transfer it to a baking dish.
5. Top with the remaining mozzarella and the grated Grana Padano and bake for 15 minutes, until golden on top and the mozzarella is stringy. Rest for 2–3 minutes and serve with fresh basil.